Pumpkin Gooey Butter Cake
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“Great for Thanksgiving/Christmas as an alternative to pumpkin pie. This is adapted from Taste of Home Healthy Cooking magazine.”
Pumpkin Gooey Butter Cake
0 recipe photos
READY IN:1hr 10mins |
SERVES:24 |
YIELD:24 |
UNITS:US |
Ingredients Nutrition
Crust
- 1 (18 1/4 ounce) package yellow cake mix
- 1 egg
- 1⁄2 cup margarine
Filling
- 1 (8 ounce) package neufchatel cheese
- 1 cup canned pumpkin puree
- 1⁄2 cup margarine
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- 2 1⁄2 cups confectioners' sugar
- 2 teaspoons apple pie spice
Directions
- Beat cake mix, egg and margarine (melted) on low with stand mixer until combined. Press into a 9x13 glass baking dish coated with cooking spray.
- Beat cream cheese (room temperature is best) and pumpkin until smooth. Lightly beat eggs and egg whites in a small bowl. Add margarine, eggs and whites, and vanilla. Stir on low with stand mixer until combined. Add powdered sugar and apple pie spice and mix well. Pour over crust.
- Bake at 350F for 50 minutes or until edges are golden brown. Cool completely then chill until serving. Keep refrigerated.
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Pumpkin Gooey Butter Cake